59 Restaurant Manager jobs in the United Arab Emirates

As a Restaurant Manager, you play a pivotal role in overseeing and optimizing all aspects of restaurant operations. Your responsibility is to ensure the achievement of optimal results, aligning with departmental targets, policies, and procedures.

Key Job Responsibilities:

• Supervise and deliver excellent guest service, adhering to hotel standards to ensure overall guest satisfaction.
• Identify training needs and develop training plans to uphold service standards.
• Plan and conduct monthly on-and-off-the-job training sessions to enhance colleagues’ knowledge and maintain service standards.
• Participate in daily briefings and meetings, ensuring effective communication within the team to address guest inquiries.
• Actively engage in the restaurant’s promotional activities and create new promotions to attract guests and meet revenue targets.
• Prepare duty rosters based on forecasts to ensure adequate staffing for operational requirements.
• Evaluate team performance and initiate promotions or internal transfers as needed.
• Address and resolve guest complaints directly or consult with the Head of F&B to ensure guest satisfaction.
• Conduct training on personal grooming standards and monitor weekly checklists to maintain a professional appearance.
• Monitor hygiene and cleanliness standards in the restaurant, ensuring upkeep of all service equipment according to hotel standards.
• Uphold environmental, health, and safety standards in alignment with organizational policies.
• Adhere to the company’s environmental, health, and safety procedures and policies.

Job Description - Restaurant Manager (HOT0BQN2)

HOT0BQN2

DoubleTree by Hilton Jumeirah Dubai Jumeirah Beach, The Walk, PO Box 2431 Dubai D94

A Restaurant Manager is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. You will also manage, train, and develop team members, and work within all budgeted guidelines. Specific responsibilities include:

• Manage restaurant operations
• Maintain exceptional levels of customer service
• Recruit, manage, train, and develop the restaurant team
• Manage guest queries promptly and efficiently
• Operate within budget guidelines related to food and payroll
• Drive sales to maximize revenue
• Develop menus with the Food and Beverage team
• Conduct monthly stock takes
• Incentivize team members to maximize sales and revenue
• Set departmental targets, work schedules, budgets, and policies
• Evaluate guest satisfaction and focus on continuous improvement
• Conduct communication meetings and generate post-meeting minutes
• Be environmentally conscious
• Assist other departments as needed and maintain good relationships
• Comply with hotel security, fire regulations, and health and safety legislation

A Hilton Restaurant Manager works on behalf of our Guests and collaborates with team members. To succeed, you should embody the following qualities:

• Management or supervisory experience in Food and Beverage
• Ability to meet financial targets
• Compliance with brand standards
• Ability to work under pressure
• Excellent grooming standards
• Willingness to develop team members and oneself
• Flexibility to adapt to different work situations

Preferred qualifications and capabilities include:

• A relevant degree
• Passion for delivering exceptional guest service

Hilton is a leading global hospitality company offering a range of accommodations from luxury hotels to extended-stay suites. With nearly a century of service, Hilton is committed to providing exceptional guest experiences. Our vision is "to fill the earth with the light and warmth of hospitality," uniting us as a team to create memorable experiences worldwide. Our team members are at the heart of this mission!

A restaurant manager’s primary role is to manage and control the day-to-day restaurant operations.

A restaurant manager’s primary role is to manage and control the day-to-day restaurant operations.

1. Ensure that FOH and BOH staff are familiar with the day’s requirements.
2. Ensure training of all staff is completed prior to restaurant opening and as needed to maintain operational standards.
3. Coordinate with all related parties during the pre-opening phase to ensure readiness in staffing, training, stocking, menu, budgets, marketing plan, and other operational aspects.
4. Treat all staff fairly and with courtesy.
5. Maintain up-to-date timetables, leave rosters, and attendance registers.
6. Collaborate with the executive chef and bartender on new menus and create diverse dishes and beverages.
7. Ensure smooth communication between the restaurant and kitchen.
8. Ensure timely delivery and proper storage of all orders.
9. Responsible for the restaurant's profit and loss statement.
10. Achieve revenue and sales targets for the entire restaurant operation.
11. Manage the efficient and courteous serving of food and beverages.
12. Schedule working hours considering expected business volume and manage attendance records.
13. Inform staff about disciplinary procedures and grievance handling.
14. Order supplies ensuring correct quantities, quality, and pricing.
15. Manage administrative procedures and ensure timely documentation to the accounts department.
16. Keep expenses within budget limits.
17. Manage the tips division.
18. Control and manage monthly inventory.
19. Oversee daily operations, stock checks, and sales.
20. Ensure stocks are stored securely and under proper conditions.
21. Conduct daily staff briefings for smooth service execution.
22. Hold weekly meetings with the managing partner to review operations.
23. Handle PR and marketing activities to maximize exposure and sales.
24. Generate reports on operations, budgets, costs, and sales.
25. Maintain hygiene standards according to cleaning schedules.
26. Ensure compliance with health, hygiene, and fire safety policies.
27. Familiarize with emergency exits and evacuation procedures.
28. Monitor and control departmental costs to meet budgets, implementing corrective actions as needed.
29. Foster adherence to the company’s code of conduct and values.
30. Perform other tasks as directed by management to achieve business goals.

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